Recipe - Prawn And Red Pesto Fusilli Tricolore

375 g Fusilli tricolore; (12oz)
4 tablespoon Olive oil
1 md Aubergine; roughly chopped,
; salted
2 Red peppers; deseeded and
; roughly chopped
3 tablespoon Red pesto
1 400 gram pac frozen prawns;
defrosted
Salt and freshly ground
black pepper
Fresh basil leaves to
garnish

Bring a large pan of salted water to the boil and cook the pasta following
the instructions on the pack. When cooked rinse under hot water to
destarch and then refresh under cold water.

Wash and dry the aubergine. Heat the oil in a frying pan. Fry the peppers
and aubergine for 45 minutes. Add the prawns and heat through for a
further minute.

Mix the pasta, pesto, vegetables and prawns, season to taste. Garnish with
fresh basil and serve immediately.

Converted by MC_Buster.

NOTES : Seafood and vegetable pasta dish, a quick and easy suppertime dish.

Converted by MM_Buster v2.0l.